You can adjust recipes. It is hard to adjust cans. For instance, I think I would find that many commercially available mushroom soups use chicken stock. I can use vegetable or mushroom stock if I make it myself. (Or I did before I detected my mushroom allergy, anyway.)
You can adjust recipes. It is hard to adjust cans. For instance, I think I would find that many commercially available mushroom soups use chicken stock. I can use vegetable or mushroom stock if I make it myself. (Or I did before I detected my mushroom allergy, anyway.)
It wouldn’t surprise me to find out that there’s a way to make ‘partially hydrogenated vegetable and/or soy bean oil’ stock.
Edit—please disregard this post